Ingredients

Method

• For the pickled blueberries:
• 500 g blueberries
• 1⁄4 cup Woolworths cranberry vinegar
• 1 cup water
• 120 g sugar
• 1 T salt
• 4 juniper berries
• 4 bay leaves
• 1 x 5 cm fresh ginger piece, sliced
• 2 T butter
• 2 T olive oil
• 2 thyme sprigs
• 6 sage leaves
• 4 pork shoulder chops
• salt, to taste

Method

Ingredients

1. To make the pickled blueberries, place all the ingredients in a pan and simmer for 5 minutes. Pour into sterilised jars and seal. Cool and refrigerate for up to 2 weeks.

2. Melt the butter and olive oil in a pan. Add the thyme, sage and chops and fry for 5 minutes on each side.

3. Allow the chops to rest for 5 minutes, then slice and serve with the pickled blueberries.

Cook's note: Keep the pickled blueberries in a jar or bottle in the fridge for up to two weeks. They’re a great addition to summer slaws and delicious with strawberry ice cream, too

Find more pork recipes here.

Photography: Jan Ras
Production: Abigail Donnelly
Food assistants: Emma Nkunzana and Cheri Kustner